Santorini's food is shaped by its volcanic soil and its lack of water. The island has almost no rivers and very little rain, so its farmers grow crops that survive on sea mist and sunshine: small, intensely sweet cherry tomatoes, white aubergines, capers, yellow split peas for fava and, of course, the vines that produce Assyrtiko. A cooking class is one of the best ways to taste all of that in a single sitting, and this one is held in Megalochori, one of the most attractive traditional villages in the south of the island, among vineyards and old mansions. The class runs for about three and a half hours and starts either in the late morning or in the early evening, so you choose whether the meal at the end is a long lunch or a leisurely dinner. The meeting point is the terrace of a restaurant in the village; you leave the car or taxi in the public car park and walk a couple of minutes to reach it. A local chef leads a small group, capped at fourteen people, through a menu of Greek classics: a sample menu includes tzatziki, a Greek salad and tomato fritters to start, followed by pastitsio, the baked pasta dish layered with a spiced meat sauce and creamy bechamel, with a vegetarian version available. Everyone cooks, tastes and then sits down together to eat what they have made, with bottled water and island wine on the table, and you leave with the recipes as a PDF so you can try them at home. It is suitable for complete beginners as well as keen cooks, and vegetarian and gluten-free needs can be accommodated if you say so when you book.
What the class is like
The format is hands-on rather than a demonstration, so expect to chop, mix, season and shape rather than watch. The chef explains why local ingredients behave the way they do, from the thin-skinned tomatoes that go into the fritters to the olive oil and herbs that carry the flavour of the other dishes, and the small group means you can ask questions and get help.
The pace is unhurried, and because the meal is the end point, the last hour is a proper sit-down lunch or dinner rather than a quick tasting. Gratuities and an air-conditioned vehicle are listed among the inclusions, and the experience can be cancelled free of charge up to twenty-four hours before it starts.
Choosing a time and planning the day: the late-morning start fits neatly into a day of sightseeing, leaving the afternoon for the beach or a swim; the early-evening start suits travellers who prefer to spend the day on a boat or at Akrotiri and then finish with dinner in a village rather than a crowded caldera restaurant. Megalochori is a ten to fifteen minute drive from Fira, and you will want a taxi or a hire car, because the meeting point is not in the main tourist centre. The village itself is worth arriving early for: its narrow lanes, arched passageways, bell tower and wine houses are very photogenic and far quieter than Oia, and several wineries are within a short drive.
Practical notes
The experience is not wheelchair accessible. Come hungry but also dress for kitchen work, with closed shoes and nothing you mind getting flour on. It pairs well with a winery visit on the same day, but be realistic about how much wine you want before a long lunch. If you only have time for one food experience on Santorini, this is a strong choice, because it is small, local and based in a part of the island that most day-trippers never see.
What to expect
The experience
A hands-on cooking class for up to fourteen people on a restaurant terrace in Megalochori, ending with the meal you prepared, island wine and the recipes as a PDF.
Best time
Choose the late-morning start for a lunch you can follow with a swim, or the early-evening start for a dinner without the caldera crowds.
How long
About three and a half hours from start to finish.
Tips
Park in the public car park and walk to the terrace. Tell the organiser about vegetarian or gluten-free needs when booking, and wear closed shoes.
Quick picks
- Best for
- Food lovers who want a small, local, hands-on afternoon or evening away from the caldera crowds.
- Families
- Fine for children who like helping in the kitchen; the class is run for adults and teenagers as much as for kids, and the meal is the reward.
- Couples
- Take the evening class and let the chef do the pairing: you eat what you cooked, with wine, in a village setting.
- Pair with
- A walk through Megalochori, a winery tasting or the volcano cruise.
- Time needed
- Half a day.
Good questions
How long is the Megalochori cooking class?+
About three and a half hours, finishing with lunch or dinner depending on the start time you choose.
Do I need cooking experience?+
No. The class is suitable for beginners and experienced cooks, and the chef guides you through each dish.
What do we cook?+
The sample menu includes tzatziki, Greek salad and tomato fritters, followed by pastitsio, with a vegetarian version available. The exact menu can vary.
Is wine included?+
The meal comes with bottled water and island wine, and you receive the full recipes as a PDF.
Is the class accessible and what is the group size?+
It is not wheelchair accessible, and groups are limited to fourteen travellers.
